Try our Healthy Zucchini Walnut Muffins, a simple and delicious recipe perfect for a nutritious breakfast or snack. Made with grated zucchini, crunchy walnuts, and a hint of cinnamon, these wholesome muffins offer a healthy and flavorful treat. Light, moist, and packed with nutrients, they’re an ideal way to start your day or enjoy a guilt-free snack anytime.

Prep Time 15

Cook Time 20

Total Time 35

Course Bakery, Brunch, Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

2 cups grated zucchini about 2 medium zucchinis
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup granulated sugar
1/2 cup brown sugar packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup chopped walnuts

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the granulated sugar and brown sugar until well mixed.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped walnuts.
Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy these delightful zucchini muffins with a cup of tea or coffee for a perfect start to your day!

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